Rabbit porchetta style is an aromatic and flavorful recipe that takes inspiration from classic Italian porchetta. It combines juicy rabbit meat with savory herbs, aromatic spices, and crispy skin, making it a delightful dish for any occasion. The preparation process involves carefully deboning and preparing the rabbit, before being stuffed with a fragrant blend of herbs, spices, and occasionally nuts or dried fruits. The stuffed rabbit is then rolled and roasted until it achieves a golden brown crust, ensuring tender meat and a crispy exterior. As you embark on this culinary journey, discover the best recipe to create a mouthwatering rabbit porchetta style that will surely impress your family and friends.
Let's cook with our recipes!
CHEF JOHN'S PORCHETTA
We're going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 9h45m
Yield 6
Number Of Ingredients 14
Steps:
- Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
- Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
- Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
- Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
- Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
- Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 2.9 g, Cholesterol 71.4 mg, Fat 19.1 g, Fiber 1 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1032.1 mg, Sugar 0.1 g
HOLIDAY GARLIC HERB PORCHETTA RECIPE BY TASTY
Need a perfect holiday show-stopping meat entree for Christmas dinner that will feed all your hungry loved ones? For this incredible Porchetta recipe, seasoned pork belly is rubbed with garlic, thyme, rosemary lemon, and fennel seed, then tied around a juicy, tender pork loin. The crispy, puffy skin on the outside makes this porchetta the perfect gift for Christmas; make sure you get some before it's all gone!
Provided by Matthew Johnson
Categories Dinner
Time 4h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Set the pork belly on a rimmed baking sheet. Season all over with ½ cup (120 g) of salt and the sugar. Wrap tightly in plastic wrap and refrigerate for 24 hours.
- When ready to cook the pork, preheat the oven to 250˚F (120˚C).
- Unwrap the pork belly and rinse off all the salt and sugar with cold water. Pat dry with paper towels, then place skin-side down on a baking sheet or large cutting board.
- Add the fennel seeds to a food processor and pulse until finely ground. Transfer to a small bowl and wipe out the processor.
- To the clean food processor, add the rosemary, lemon zest, thyme, garlic, 2 teaspoons of salt, and the pepper, and pulse until finely chopped and well combined.
- Spread the garlic-herb paste evenly over the meat side of the pork belly.
- Place the pork loin parallel along a short side of the pork belly. Roll up the belly to encase the loin and position the roll seam-side down.
- Set a wire rack over a baking sheet and grease with nonstick spray. Arrange 8 30-inch (75 cm) long pieces of kitchen twine over the wire rack, spacing 1½ inches (4 cm) apart. Place the pork roll, seam-side down, across the center of the twine pieces.
- Starting with the centermost piece, tie the twine as tightly as you can around the pork roll, using 2 double knots. Work your way from the center toward either end to tie the rest of the twine. Cut off the excess twine.
- Add the other ½ cup (120 g) of salt to the bowl with the ground fennel seeds and stir to combine. Sprinkle over the pork roll and rub into the skin.
- Roast the porchetta for about 3 hours, until an instant-read thermometer inserted into the center reaches 145˚F (63˚C). Remove from the oven.
- Increase the oven temperature to 450˚F (230˚C). Transfer the pork roll, still on the wire rack, to a cutting board. Pour any pan juices into a small bowl and skim off any fat.
- Set the porchetta on the wire rack over the baking sheet, then return to the oven and roast for about 30 minutes more, until the skin is bubbling, crisp, and golden.
- Transfer the porchetta to a cutting board and let rest for 20 minutes. Removed the twine and carve into ½-inch (1 ¼ cm) thick slices. Serve hot, with pan juices spooned over.
- Enjoy!
RABBIT, PORCHETTA STYLE
Number Of Ingredients 11
Steps:
- 1 Rinse the rabbit pieces and pat them dry with paper towels. Sprinkle with salt and pepper. 2 In a skillet large enough to hold the rabbit pieces in a single layer, heat the oil over medium heat. Place the pieces in the pan. Scatter the pancetta all around. Cook until the rabbit is browned on one side, about 8 minutes. 3 Turn the rabbit and scatter the garlic, rosemary, fennel, sage, and bay leaf all around. When the rabbit is browned on the second side, after about 7 minutes, add the wine and stir, scraping the bottom of the pan. Simmer the wine for 1 minute. 4 Cook uncovered, turning the meat occasionally, until the rabbit is very tender and coming away from the bone, about 30 minutes. (Add a little water if the pan becomes too dry.) 5 Discard the bay leaf. Transfer the rabbit to a serving platter and serve hot with the pan juices. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love